Acid in Coffee

For some coffee drinkers, the acid reflux and heartburn they get after drinking coffee can turn it into an uncomfortable experience.

While some of these side-effects can be attributed to the acid in the coffee itself, we've already listed why acid in coffee isn't the only cause of discomfort. Caffeine and a range of other compounds in coffee can also trigger unwanted side-effects.

However in this post we focus on the acid in coffee and why it can be problematic for some coffee drinkers.

Does Coffee Contain Acid?

Yes, but to understand this more fully, it's worth exploring the science behind the bean a little better.

There are technically two different ways to analyze the acid profile of coffee: coffee acidity and coffee acid.

Everything has a pH value that's typically charted on a scale of 0-14, though the range can be greater or smaller. Values below 7 (neutral) denote acidic substances versus alkalis (or bases), which rank upwards of 7 on the chart.

This scale helps measure the activity of hydrogen ions in the substance. In food, it refers to the food's residual pH left in your body as the substance gets digested.

While our bodies have a pH value of 7.4 (around neutral), tap water 6.5-8.5, coffee is typically around pH 4.3-5, which is mildly acidic.

Typically any food or beverage more acidic than our own body chemistry can trigger digestive discomfort, inflammation and "burning" side-effects like acid reflux or heartburn.

Some preparation methods can also mitigate the level of acidity in your cup. One popular alternative for heartburn and acid reflux sufferers, for example, is to drink cold brew.

The acidity of cold brew coffee is tied to the lower level of coffee solids suspended in the water to make the brew.

Since cold brew coffee doesn't get heated, less of the volatile compounds in the beans, which require heat to be extracted, end up in the surrounding liquid. However less of the coffee flavor is extracted too.

To complicate matters, cold brew is often mixed with other ingredients that can increase the acidity again.

Coffee beans contain a modest amount (0.03mg / 100ml) of this organic compound technically classed as phytochemical (produced by the plant) hydroxycinnamic acid, which plays a role in enabling the coffee plant to absorb energy from sunlight.

This acid is found in higher concentrations in other edible plants, seeds and mushrooms. Despite the name, it's not associated with caffeine, and is being investigated for its potential effects on inhibiting cancer.

By fermenting our coffee beans, natural reactions start to take place to convert less digestible acids into a form that's more easily absorbed by the body.

At the same time, while the acidity of the coffee bean isn't changed by fermentation, the mix of microbes we use to ferment the coffee beans before roasting have an alkalizing effect on the chemistry of the bean. This means the coffee is likely to disrupt your body's pH balance when you drink it.

As a result of the different acids and acidity, Cultured Coffee coffee becomes easier to digest resulting in less discomfort and potential for acid reflux or heartburn.

We hope this post has provided a helpful overview of the acid and acidity in coffee and how to reduce your consumption if it causes problems for you. Happy brewing!